Active Time: 30 minutes
Servings: 6-8 (2 quarts)
- Place the potatoes, onion, cumin and chipotle peppers in a greased 3-quart slow cooker. Pour in broth; stir to combine. Cook on low for 5 ½-6 hours (or on high for 2 ½-3 hours) or until potatoes are tender.
- Combine flour and cream until smooth; stir into chowder. Cover and cook on high 30 minutes longer or until chowder has thickened. Reduce heat to low or set on warm. Gradually stir in jalapeño havarti until melted.
- Set aside 1/2 cup bacon for topping; stir in the remaining bacon. Serve with reserved bacon, additional jalapeño havarti, sour cream and green onions.
© Dairy Farmers of Wisconsin